Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
Haizhu Ma, Lina Zhang, Xinran Niu, Yinuo Zhang, Xiaoyu Yang, Liang Li
Topics & Concepts
EmulsionGellan gumChemistrySoy proteinChemical engineeringChromatographyFood scienceOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis